In baking, do you use, glass, non-stick or regular metal baking pans?

I watched a televicion show once called America's Test Kitchen. They actually took the time to bake bread in several different kinds of pans. I was surprised that there really is a difference when it comes to browning and even baking. However, they all worked find in the end and that it's also your personal preference. I use both glass (ie. Pyrex) amd metal baking pans. I like to have pans that I don't have to worry about srubbing out. I hope to try the new silicon pans though. I got one for my birthday. The problem is that it really soft and I worry about it holding shape and putting it in the oven. So basically, I'll have to put the thing on a cook sheet first. I hope it works well enough for it to be worth getting out the extra pan.

I usually use metal pans for everything. I used a ceramic baking dish for roasts until one day it split in two (no previous indication) so since then I stick with metal and use the ceramic dishes to serve. For cakes I have several non-stick pans which work really well. Some of them are over 20 years old and were on special but a good German variety. I still use oil spray to help get the cakes out evenly and even line the bottom with baking paper. I made lasagna in a ceramic dish once but I didn't think it tasted as good. Again, I use a spray oil and cleaning up is easy. For roast beef I line the pans with baking paper and pour some water under the paper and a little around the roast. I have some of those baking bags (to keep the oven clean) but haven't had much success. The roast was tough. I would LOVE to have some of those silicone baking dishes/muffin trays but they're so expensive here in Australia and I worry that the cheaper ones won't be any good. Interesting topic.

i use all of them, except i have not tried the new plastic ones i have seen them but dont have any yet.

I have metal, glass amd non stick. I am not fond of glass as I have to watch the temp on my oven as it runs hot and I always seem to burn stuff in glass more. I do love my non-stick for most of my baking, but I bought these 2 metal ones from DoughMakers...OMG they are awesome! Don't even need to grease them. My banana bread never burns and comes right out of the pan when I tip them over. I am now looking to buy the cookie sheets and other pans they have. I have never used the new silicone one, but may give them a try.

Regular metal baking pans. Although for my own house, I'll probably get non-sticky ones because I don't enjoy rubbing grease in to prevent them sticking! Not sure about glass, I personally think glass isn't safe when it comes to cooking. (accidents happen) Kudos, ~Joey

I much prefer glass pans to metel or plastic ones. I like the way it cooks best.

Like you, I use all of the above mentioned pans to bake it. I also find taht I use my cast iron skillet for cornbread and mexican cornbread. Like you said, somethings jsut taste better in certain pans. I lvoe to bake and have alot of baking pans.